Peanut and Coconut Ramen with Sweetcorn and Pak Choi
Lalkila Kitchen · Plant based · Vegetarian · Soups · Main dishes · International influenced
A creamy peanut-and-coconut broth makes this a different noodle supper from a clear chicken soup. The vegetables are cooked separately, giving the sweetcorn a little colour before it goes into the bowl. This version chooses miso and leaves out the source’s egg topping for a plant based meal.
Ingredients
- 2 tsp vegetable oil
- 2 tsp grated ginger
- 3 garlic cloves, crushed
- 1 tbsp gochujang
- 2 tbsp smooth peanut butter
- 1 x 400 g can coconut milk
- 2 tsp soy sauce
- 1 tsp soft brown sugar
- 1 tbsp miso paste
- 1 lime, wedges and juice
- 1 tsp chilli oil
- 150 g frozen sweetcorn
- 1 pak choi, sliced
- 200 g egg-free ramen noodles
- A little chopped coriander
Method
- Warm vegetable oil and gently cook ginger and garlic. Stir in gochujang and peanut butter, then coconut milk, soy sauce, sugar, miso and lime juice. Simmer gently.
- In a separate pan, cook corn in chilli oil until lightly coloured, then add pak choi and soften.
- Cook noodles according to their package and drain. Add broth, vegetables, coriander and lime wedges.
Cooking notes
Check the noodles, miso, chilli paste and chilli oil for the ingredients your household uses; the plant based label depends on those choices. Peanut butter is integral to the sauce. Keep the broth moving gently so it does not scorch at the bottom while you attend to the vegetables. This is an adapted home noodle bowl, without a claim that it represents every ramen tradition.
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Source and adaptation
Adapted from Cassie Best’s Spicy peanut butter & corn ramen, Good Food. Original recipe.
Selected the source’s miso alternative, omitted eggs, specified egg-free noodles and left off the optional extra chilli-oil drizzle.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.